Delicious recipes to share
We twisted seasoned chef, Sean Ackermann from Radical Cuisine, to share some of his hot and spicy recipes with us. He surprised us with a three course meal that you can spoil your friends and family with.
We twisted seasoned chef, Sean Ackermann from Radical Cuisine, to share some of his hot and spicy recipes with us. He surprised us with a three course meal that you can spoil your friends and family with.
(serves 4 to 6)
8 Medium Marrows sliced thinly lengthways
1 Bunch of fresh Rocket
1 Tablespoon dry Basil
1 Tablespoon dry Oregano
1 Tablespoon dry Parsley
1 Tablespoon Cajun spice
50ml White Balsamic vinegar
1 Lemon, juiced
100ml Olive oil
1 Tub of Tofu
Sunflower oil
1 Jar of Capers
Salt
Pepper
Salt the Marrows and grill lightly on either side just to get some colour, do not cook through.
Mix lemon juice, olive oil, white Balsamic vinegar, dry herbs and Cajun spice to make a marinade.
Dip the cooked marrows in the marinade for 5 minutes. Remove and layer in a container then refrigerate.
Cut Tofu in 1cm cubes and fry in some sunflower oil until crispy.
Place the Marrows on a plate and cover the whole plate.
Place the Capers and crispy Tofu evenly over the Marrows.
Salt and pepper the plate and garnish with fresh Rocket.
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(serves 4)
1 Packet store bought Gnocchi
80g Butter
½ Cup Raisins
½ Cup dried Apricots
150ml Port wine
½ Cup toasted Coconut flakes
½ Cup chopped Coriander
1 Tin Tomato puree
½ Tin of Coconut milk
50ml Sunflower oil
1 Large Onion finely chopped
1 Clove Garlic finely chopped
1 Teaspoon Ginger powder
1 Tablespoon Curry powder
1 Tablespoon Coriander powder
1 Tablespoon Cumin powder
1 Teaspoon Cayenne powder
1 Teaspoon Turmeric powder
1 Tablespoon White wine vinegar
Place the Curry powder, Cumin powder, Coriander powder, Turmeric powder and Cayenne powder in a non-stick pan and heat to activate the spices. Be careful not to over-heat the spices. Once you smell the spices in the pan, remove the pan from the heat.
Fry the Onion in the oil with the Garlic and Ginger until cooked through and fragrant.
Add the spices to the pan and incorporate them.
Add the Tomato puree and Coconut milk, simmer until cooked through.
Cook the Gnocchi as per instructions, drain and store in a container.
Chop the Apricots and Raisins, cook in the port wine until no port is left and fruit are soft.
Fry the Gnocchi in the butter until crispy and golden.
Add enough of the Curry sauce to the pan to coat the Gnocchi.
Add Apricot and Raisins and plate in bowls.
Garnish with chopped Coriander and Coconut.
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1 Tablespoon Ginger powder
2 Tins Coconut cream
100g Castor sugar
1/4 Tablespoon Agar Agar (Dis-Chem)
1 Teaspoon Cinnamon powder
250ml Honey (Radical Cuisine Vegan Hunny optional)
Sprig of Dill
Panna cotta
In a saucepan add the Coconut cream, Ginger powder, Castor sugar and bring to the boil.
Add the Agar Agar and blend with a hand blender and let the mixture boil for 1 minute and then remove from heat.
Pour the mixture in moulds and place in the fridge to set.
Cinnamon sauce
Heat honey/hunny with Cinnamon.
Unmould the Panna Cotta on the side of the plate.
Drizzle the Cinnamon sauce over the Panna Cotta.
Garnish with a sprig of Dill, or to taste.
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